Matcha Tea tartlets with Pine Nuts Ice Cream

For the matcha tea biscuit:

• In a bowl, combine the flour with the baking soda, salt and matcha. Mix well and set aside.
• Put the butter in another bowl and let it soften. Add the sugars and whisk until you get a swollen and foamy mass. Add the egg and mix until well incorporated.
• Now add the mixture with the flour, a little at a time. When the flour is well blended, add the chocolate chips and knead briefly to incorporate them into the dough.
• Let the dough rest in the fridge for at least half an hour.
• Take the dough again, roll it out on a floured work surface to a thickness of ½ mm, then line the tartlet molds of the size you prefer.
• Bake in a hot oven at 180 degrees for 8-10 minutes. Remove from the oven, let it cool completely and remove from the molds.

For the pine nut ice cream:

• Combine the milk, sugar, agar agar (if you use it) and the Cremadelizia Pinolo Babbi in a saucepan.
• Put the saucepan on the stove and heat until the sugar melts (if you have a thermometer you will have to reach 70 degrees).
• Let the mixture cool completely. When it is cold add the cream and mix.
• Pour the mixture in a ice cream maker. Let the ice cream maker work for 25-30 minutes.
• When the ice cream is ready, let it harden for half an hour in the freezer.

For assembly:

• Take a cup of biscuit, put a scoop of ice cream in it and complete with a sprinkling of matcha and some pine nuts. Serve immediately.